Updated: Jan 6
Spring Flavors around the Corner
By: Pam Smith, RDN
Take the guess-work out of cooking and add in the fun, all from your own kitchen! Grab your recipe, grocery list, prep sheet, and wine pairing below, and then cook along with Pam using the video at the bottom of this post! Come join others who are making this meal and many more in the P.S. Flavor!™ Cooking Club group on Facebook at facebook.com/groups/psflavorclub. (This meal is from the March 2018 cooking class.)
Want to get the flavors that make this meal magical? They’re all available at psflavor.com!
The abundance of Spring fruits and vegetables are soon coming our way! Remember, the more vivid the color, the more of a nutritional powerhouse a fruit or vegetable will be. - Pam Smith, RDN
Citrus Spice Seared Scallops
Yields: 4 Servings
12 extra-large (U-12) Dayboat (dry pack) Scallops
2 tablespoons PS Flavor!™ Citrus Spice rub
2 teaspoons extra virgin olive oil
Shaved Parmesan cheese, for garnish
Thyme or basil leaves, for garnish
Prepare Corn Risotto, recipe follows.
In the last stages of finishing risotto, prepare the scallops for searing. Lay them out on a paper towel lined sheet pan. Place another layer of toweling on top of the scallops and blot them dry. Season the scallops on both sides with Citrus Spice.
Preheat a nonstick pan over high heat for 1 to 2 minutes; when almost smoking hot, add olive oil and let it warm another minute.
Gently lay 6 of the scallops into the hot pan. Let the scallops cook in the pan without moving them. Turn them over after 2 to 3 minutes and cook on the other side for a minute or two. Pull the scallops from the pan and let them rest while you repeat the cooking process with the remaining scallops and prepare the salad. (If you feel adventurous or have a cooking companion, you can cook all the scallops at once using two pans.)
To serve, scoop the risotto onto plate or into large serving bowl. Top with seared scallops, and garnish with sprinkle of shaved Parmesan and fresh thyme or basil leaves, if desired.
2 fresh ears of corn
2 quarts chicken stock 4-5 threads of Saffron
2 teaspoons P.S. Flavor! Caribbean Kitchen blend
2 teaspoons extra virgin olive oil
2 shallots, peeled and minced
2 cloves garlic, peeled and minced
2 cups Arborio rice
½ cup dry white wine
¾ cup freshly grated Parmesan cheese, or more to taste
½ lemon, juiced and zested
Cut corn from cobs; set aside. Break or cut cobs into a few pieces to fit into a medium size pot. Add stock, saffron and Caribbean Kitchen. Bring to a boil over high heat, reduce heat, and keep simmering on stove.
In a large heavy-bottom pot, heat 2 teaspoons olive oil over medium high heat. Add shallots and sauté 1-2 minutes. Add garlic and cook another 30 seconds longer.
Add rice, stirring quickly to coat all pieces, cooking until it turns milky white and opaque, and begins to stick to bottom of pan.
Add wine and stir about 2 minutes, until nearly absorbed. Ladle about 1 cup simmering corn stock into rice. Cook about 2 minutes, stirring often, until stock is almost completely absorbed. Add more stock, a cup at a time, stirring gently, until broth is absorbed by rice before adding next cup. After about 15 minutes, begin tasting rice. At this point, add the stock judiciously. Rice should be firm, yet cooked through in 18 to 20 minutes total cooking time. Stir fresh cut corn into the risotto, until incorporated.
Add freshly grated Parmesan and lemon; season to taste with additional Caribbean Kitchen, if desired.
SEAFOOD 12 extra-large (U-12) Dayboat (dry pack) Scallops
DAIRY 8 oz. freshly grated Parmesan or Parmigiano-Reggiano cheese
DRY GOODS 12 oz. bag Arborio rice White wine (a drinkable dry white wine, like a Chardonnay or Pinot Grigio)
PRODUCE 2 fresh ears of corn 1 bunch of fresh thyme or basil 2 shallots 2 cloves garlic 1 lemon
CHECK YOUR PANTRY FOR Nonstick olive oil spray Extra virgin olive oil 2 quarts chicken stock, (lower sodium) Saffron
EQUIPMENT Cutting board Chef’s knife Kitchen shears One large heavy bottomed pot One medium sized pot Wooden spoon or silicon spatula Sheet pan Paper towels One large nonstick skillet Tasting spoons Serving plates Sauté pan
PRE-PREPPED INGREDIENTS Corn cut from cobs of 2 ears fresh corn (keep cobs for corn stock) 2 shallots, peeled and minced” 2 cloves garlic, peeled and minced Thyme or basil, washed
INGREDIENTS TO HAVE READY 4-5 threads saffron 2 teaspoons P.S. Flavor!™ Caribbean Kitchen 3 tablespoons extra virgin olive oil, divided 2 cups Arborio rice 2 quarts chicken stock (lower sodium) 1/2 cup dry white wine (may use the wine you are pairing)q ¾ cup freshly grated Parmesan cheese 1/2 lemon, juiced and zested 12 extra-largedry pack scallops 2 tablespoons P.S. Flavor!™ Citrus Spice Nonstick olive oil spray Shaved Parmesan (or block of Parmesan, ready to shave) Your favorite chardonnay or sparkling wine, optional but suggested!
Watch this meal come to life here: